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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
2 fresh crabs
1 heaping teaspoon tamarind paste
1 tablespoon sugar
1 tablespoon fish sauce
½ tablespoon soy sauce
3 tablespoon cooking oil
4 garlic cloves, crushed
4 spring onions, cut into 1 inch lengths
¼ teaspoon glack pepper
Separate the claws from the crabs using a twisting motion and crack them with a nut cracker or hammer, without removing the shells completely. This is so the flavours can penetrate into the claws during cooking. Place the bodies of the crabs on their backs then firmly pull the bodies away from the shells (with the legs still attached). Remove and discard the grey stomach sac and gills but retain the reddish roe, then cut the body part into 4 pieces.
In a small bowl, mix together the tamarind, sugar, soy sauce and fish sauce. Set a side. Heat the oil in a large frying pan or wok then add the garlic, crab pieces and crab's roe and stir fry for a 5 minutes. Add the tamarind sauce mixture and cook for 3 to 4 minutes, mixing well. Add the spring onion and black pepper and stir fry for a further 3 to 4 minutes. Serve immediately.